Tag Archives: appetizers

I’m baaaaack! It’s been a pretty slow month cooking wise, health issues and my daughter’s wedding have taken precedence! Anyway, no excuses. My back is still hurting from overdoing a Group Sculpting class (I should know better!) and there is still wedding “stuff” to do, but I needed to share some recipes and tips!

Superbowl Sunday was yesterday and although I am a die-hard Jets fan, anyone from NY was a Giants fan yesterday. Watching the game with my daughter and husband (while addressing wedding invitations!) required some snacks and food! We are all trying to be svelte for the wedding so I decided to make the food healthy! The next three recipes are tweaked Weight Watchers recipes, all are scrumptious, I assure you.

The game was a nail biter! My Giants prevailed in the end and the food was yummy. All the recipes can be doubled, even tripled for a crowd. And, of course, they are just as good for a winter supper or a different kind of party (not just Superbowl) or for any day of the week. Who doesn’t love nice, crunchy biscotti dipped in coffee or tea!

1. Make sure you use good quality chili powder and oregano-I order my spices from Penzey’s-they are a great source for all kinds of spices and recipes. They’re fast, reliable and reasonably priced and of excellent quality!

2. If you think the chili looks to dry after adding the tomatoes you can add a little crushed tomatoes or tomato sauce (NOT spaghetti sauce!).

3. You can serve the chili over rice (brown to keep it healthy) for a heartier meal!

4. You can use ground turkey, chicken, pork or vegetarian ground beef substitute and the chili would still be great! Just make sure it’s lean.

5. Change up the beans-use your imagination. Add other veggies, sautéed eggplant or zucchini (don’t add it raw, to watery!) or chopped sautéed portabellos would be great. Corn would be a nice addition as well.

6. You can also serve this with tortilla chips (baked to keep it healthy!).

Mocha Biscotti

2 c. all-purpose flour 1/4 t. salt

1/2 c. slivered almonds 1 c. sugar

1/3 c. unsweetened cocoa powder 2 large eggs

2 1/2 T. ground coffee 3 T. strong brewed coffee

2 t. baking powder 1 1/2 t. vanilla

3/4 t. ground cinnamon

Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray or use silpat.

In another bowl combine the sugar, eggs, brewed coffee and vanilla. Add the sugar mixture to the flour mixture and beat on low-speed with an electric mixer. It will form a fairly dry dough. Divide in two and shape each into a 15″ X 1 3/4″ log (about 1″ high) Transfer to cookie sheet and pat down tops until each piece is about 3/4″ high and 2″ wide.

Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean., 20-25 minutes. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife cut the logs crosswise on an angle into 1/2″ slices. Arrange in a single layer on sheet. Lower oven temp to 300 degrees F. Bake 12 minutes per side, turning once. Transfer to wire rack, they crisp as they cool.